SC - Re- Illusion food-

[Philip & Susan Troy]

Mark Harris wrote:

> Hmm. I know that I've asked for fish recipes and for sausage recipes but
> this may be taking it a bit far. :-) Although I guess this is interesting
> from an academic standpoint. What do you mean by "a typical Norman seafood
> sausage"? Are you saying that they made sausage-like stuff from fish? Do
> you have a recipe? Does this use spices? Would they have been smoked or
> preserved some other way?

A typical Norman seafood sausage is, as the expression implies, a
seafood sausage typical of those found in Normandy. Whether or not
William the Conqueror ever ate one, I couldn't say, but there are
numerous dishes found all over Scandinavia, so unless there was some
kind of coincidental parallel culinary evolution, there are likely some
kind of common ancestors of both the fiskeboller and fiskegrot of
Norway, and the boudins de poissons of Normandy, presumably dating back
to before the Norse came to take possession of their territories in
Northern France. This doesn't constitute hard evidence, of course, but
so far it's all we have to go on.

Anyway, Norman seafood sausage is usually made from firm white fish,
like cod or pike, often with scallops or lobster added, usually with
milk-soaked white bread, eggs and cream added to bind it all together.
Mild herbs like chervil are a common flavoring.Usually stuffed into the
standard pork sausage casing, or wrapped in crepin or caul fat, or
sometimes just in buttered paper before poaching. They can be eaten warm
from the poaching liquid, or sauteed or grilled.
> 
> Thanks.
>   Stefan li Rous
>   markh at risc.sps.mot.com
>    (yes, I think this dish is a bit wierd. But then I don't see the
> fascination with goose liver and truffles either.)

Understood. This is, of course, qualified with the standard caveat about
knocking before trying.What exactly DO you eat, anyway ;  )  ?

Adamantius
______________________________________
Phil & Susan Troy
troy at asan.com
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